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By far the worst recipe I have ever made off of Epicurious. Don't bother.....

pamppj /

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I have been making this recipe since it first appeared in Bon Appetit and my whole family loves it. I always make it as directed, no changes are needed.

ewells2 /

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This was a nice quick weekday meal and a good use for pork tenderloin which is quite tasteless on its own. I can't say that I would think it guest-worthy but for a family dinner PERFECT

stephmartin from NOVA SCOTIA /

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This is really fantastic! I like the tangy, creamy with a hint of bacon flavour. I followed it pretty much as is. Can't wait to serve to friends.

lornestelmach from Canada /

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Pork (especially
tenderloin) has been
so inexpensive of
late that we're
constantly looking
for novel ways to
shake it up. I
prepared the dish as
instructed, BUT I doubled the sauce, as some suggested. This is
a no-brainer,
simple, satisfying
and savoury. My
only suggestion is
that I think next
time (and there
*will* be a next
time!) I will cube
the pork, as opposed
to cutting it in
strips, just to lend
a bit more integrity
to it. The scallions added a nice freshness, so don't omit them! I ground one of my dried red chilis with a mortar and pestle and passed that at the table for those who wanted to spice it up even more; NICE!